Mexican Black Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 7
Ingredients
2 onions, white2 x 400g cans tomatoes1 tsp garlic powder1 tsp chilli powder (I use chipotle)1 tsp cumin powdersalt and pepper to taste230g black beans, canned (400g weight inc water)300ml water
Heat olive oil in large saucepan or wok. Chop onions into small slices and add to the oil once the oil is rippling. Stir regularly, and cook on a low heat until soft (about 5-10 mins).
Add garlic and chilli powder, and stir contantly for one minute.
Add chopped tomatoes and heat through for one minute.
Place the mix into a blender (you may have to do two batches) and blend until smooth.
Tip back into the saucepan. Drain and rinse black beans, add to the soup and reheat. Add 300ml water (or however much you like depending on the consistenty you prefer).
Test and add salt and pepper to taste.
Serving Size: 7 bowls of soup, 200ml
Number of Servings: 7
Recipe submitted by SparkPeople user TKA54321.
Add garlic and chilli powder, and stir contantly for one minute.
Add chopped tomatoes and heat through for one minute.
Place the mix into a blender (you may have to do two batches) and blend until smooth.
Tip back into the saucepan. Drain and rinse black beans, add to the soup and reheat. Add 300ml water (or however much you like depending on the consistenty you prefer).
Test and add salt and pepper to taste.
Serving Size: 7 bowls of soup, 200ml
Number of Servings: 7
Recipe submitted by SparkPeople user TKA54321.
Nutritional Info Amount Per Serving
- Calories: 85.3
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 146.8 mg
- Total Carbs: 12.8 g
- Dietary Fiber: 3.9 g
- Protein: 3.9 g
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